Pennsylvania Dutch Potato Filling – Ultimate Thanksgiving Side Dish Recipe
There has long been a debate on what makes the best Thanksgiving side dish. Many say its mashed potatoes while an equal amount of people say its stuffing (or dressing, if you live in the South). If you live near Pennsylvania Dutch country.. the answer is neither. Its POTATO FILLING!!!! Never heard of it? It happens to be a cozy combination of both! This recipe, which can easily be made the day before Thanksgiving, has been in my family for as long as I can remember and is the ultimate edible hug during the holidays or any day of the year!
PS. For my Vegan friends, swap out the milk and butter for plant-based versions.
Stacey Stauffer – Savor It With Stacey
Serves approx 12-15
5 lbs. potatoes, scrubbed, peeled and cut (Russet or Yukon Gold work best)
3 sticks of unsalted butter
1 1/2 cups milk
1/2 cup chicken stock
3 cups finely chopped celery
2 cups finely chopped sweet onions
2 handfuls chopped fresh parsley
8 slices day-old white bread, crusts on, cut into small cubes
3 eggs, beaten
Place the potatoes in a large pot and cover with water by an inch or two. Add 1 teaspoon of salt to the water; bring to a boil over high heat, then reduce the heat to medium; cook for 10 to 15 minutes, until tender, then drain and return potatoes to the pot.
While potatoes are boiling… melt 1 stick butter in a large skillet over medium low heat. Stir in celery, onion and parsley.. cook until tender about 15-20 minutes, stirring occasionally, adding salt and pepper to taste. Turn off heat.
Add 1 stick butter to the boiled potatoes and slowly add most of the milk and chicken stock. Mash gently using a hand mixer, stand mixer or potato masher, until blended and fluffy. Make sure the potatoes are not runny. Add a little salt if needed, to taste.
Take celery and bread mix and fold into the mashed potatoes along with the eggs and stir well.
Using some of the butter, grease a large casserole dish (at least 13”x9”) and pour in the filling mixture. Dollop a few more small pats of butter on top, cover and bake at 350 degrees for about 25 minutes. Remove cover and continue baking for another 20 minutes until the top is lightly golden brown. Serve with or without gravy & enjoy!
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